Chocolate and process for producing thereof

While the present invention discloses a low softening point but still sold chocolate at normal room temperature. The softening point of the chocolate is 15-30 deg.] C, which contains at least 40% fat component (by weight) of fats rich in 2-unsaturated-1,3-disaturated triglycerides (SUS) fat, the triglycerides of said the main part of saturated fatty acids (S) having 16 to 18 carbon atoms, and wherein carried SUS stable crystals having a saturated fatty acid portion of 20 to 24 carbon atoms. The present invention also discloses a method of producing such a chocolate.